Following on from successful engagement with the Secondary Schools of Jersey and at the invitation of the Jersey Department of Marine Resources, in May 2025 Fishmongers Company Fisheries Trust sent a small delegation across to the Channel Island to connect teenagers with their local seafood sector.
Simon Gray, programme lead for the Fish in School Hero programme, took with him Master Fishmonger Hayden Cutting from Bell’s Fishmongers in Cumbria and Katie Prigg, an up-and-coming Chef De Partie from the prestigious The Goring Hotel in London.
The trio visited the Jersey Oyster Farm, went out to observe scallop diving and crab fishing, visited local fishmongers and secondary schools. The team cooked with students in their classroom and by the sea at St Catherines Harbour. Andrew Baird from Longueville Manor, a local highly acclaimed chef, joined the trio at school to inspire the next generation with dishes from his menu.
The Fish in School Hero aims to ensure that every child gets the chance to cook, eat and enjoy seafood before they leave school. It is supported by Industry Heros: fishmongers, seafood-loving chefs, suppliers and producers.
Jersey has a productive and highly sustainable seafood sector, and yet many teenagers are unaware of the industry on their doorstep. This trip was a chance to forge lasting connections between Jersey schools and the seafood industry, inspiring deeper links between community and local food.
Taking the two young heroes was not only a great chance to lead by example, showing teenagers, the range of careers open to them, but also a valuable professional opportunity for the two to get first hand experience of the origin of the products they purvey back on mainland UK.
Simon Gray said: “Hayden was amazing and so knowledgeable and great with the students and industry…. We have our Master Fishmonger champion!”
“Katie was perfect and really connected with the young people. She was so calm and clear with her seafood demonstrations, and she can’t wait for the next opportunity to visit schools in London and surrounding areas as a ‘Fish Hero Chef’ “
Following the visit, with the backing of Jersey’s Maine Resources Department, three Jersey schools have embedded seafood in their teaching, with a pledge to do “three by three”, using three different seafoods in their classrooms three times a year.